Angel Biscuits

This is my idea of the perfect light breakfast biscuit (right), but only if you have time to make the dough the night before and let it rise overnight. What’s special about these biscuits is what I call a threeway flip: roll the dough out into a rectangle, then fold two opposite sides in so you have a triple fold, making three flaky layers. Cut the biscuits out of the trifold dough, and put them on a nonstick baking sheet and into the refrigerator overnight. In the morning, pop the pan into a preheated oven.

Servings:

12

Prep Time:

30 minutes

Cook Time:

20 minutes

Total Time:

50 minutes

Ingredients

1 package active dry yeast

5 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

11/2 teaspoons salt

2 cups buttermilk

1 cup (2 sticks) butter

Directions

1. Dissolve the yeast in 1⁄4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry knife, cut the butter into the mixture. Add the buttermilk and dissolved yeast and mix well.

2. Since this makes a light, fairly wet dough, sprinkle 1⁄2 cup of flour on the counter before you roll out the dough. Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.

3. The next morning, preheat the oven to 400˚. Bake for 15–20 minutes, until golden brown.